It all depends on how you prepare this vegetable, though technically it is a fruit. True, it doesn't really have much flavor, but from a culinary point of view it is a rather ideal vegetable to cook with because it absorbs seasonings and flavors well. Eggplant doesn't keep for long, so it is best to purchase it a day or so before using it. Lightly salting the eggplant and letting it sit for an hour or so before patting the slices dry helps get rid of some of the moisture and bitterness. If you are adding it to soups or stews, add near the end of the cooking time. You don't need to peel the eggplant because the skin is edible, but most cooks do unless they want to bake it whole in the oven, or stuffed. In either case, the skin will not likely be consumed.
Bake it, steam it, fry it, roast or broil it, and you will come up with various serving ideas. Eggplant is commonly included in stews, soups and casseroles, curries, salads, sandwiches and pasta dishes among other favorites appearing on the dinner table. Often overlooked is that eggplant really does shine on its own as the center piece of a tapas platter or as a standalone appetizer to stimulate the palate before the main course. To illustrate this claim, I came up with these little eggplant bites. I defy eggplant skeptics to stop at only one.
The quinoa here is mixed with a rather unconventional pesto as part of the topping, but I found it worked perfectly, adding an extra layer of flavor to the tapas.
In addition to serving as an appetizer, you may want to include them as part of a light lunch or dinner, served with a lightly dressed lentil or leafy green salad. A word of caution if you are serving them as an appetizer prior to a full course main: these little nibblers are addictive, so resist the temptation to eat too many, or serve them well in advance before the rest of your culinary efforts grace the dinner table.
|Eggplant Quinoa Bites with Pesto|
|Recipe by Lisa Turner|
Published on September 22, 2012
A wonderful appetizer of broiled eggplant slices topped with a quinoa pesto and melted cheese
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Other small bites from Lisa's Vegetarian Kitchen you are sure to enjoy:
Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olives
Olive Cheese Balls
Goat Cheese Olive Balls
Stuffed Jalapeno Peppers with Goat's Cheese and Sun-dried Tomatoes
On the top of the reading stack: Simply More Indian: More Sweet and Spicy Recipes from India, Pakistan and East Africa
Audio Accompaniment: Robert Rich